Now more than ever, wine drinkers across the country are preparing their meals at home -- which means grocery store pickings are pretty slim. So when supplies are short, maximizing the use of basic ingredients is key. What better time than now to get innovative with at-home pantry staples? We’ve enlisted the help of our in-house Michelin-starred chef Austin Johnson (formerly of Frenchie, now of Goodman’s Bar) to walk us through his five must-have ingredients for cooking at home, wine pairings included. Indulging at home never tasted so good!
Johnson reveals that he has been making a lot of at-home teriyaki while staying at home. “I like to mix equal parts water and soy with a bit of sugar and reduce it over sliced steak, chicken thighs, or pork chops,” he says. Johnson notes that using mushrooms or vegetables works well, too. “Also, have a rice cooker. This is the quickest and most consistent way of cooking rice.”
Recommended Wine Pairing: Pairing wine with teriyaki sauce requires taking both the sauce and the base into consideration. Here, the high levels of acidity and fruit-forward nature of rosé would be a great choice for pairing with chicken or vegetable teriyaki. For heavier meats, Pinot Noir makes a great match. And when all else fails, look no further than Champagne. The high levels of acid and minimal amounts of RS will perfectly complement this go-to homemade sauce, no matter what the base may be.